Obviously I've left out some details, but honey baked chicken is kind of a big deal around here. When my now-husband first brought me home for dinner to meet his wonderful family, he warned me (knowing my rather limited palate) that dinner was "sort of Indian." What he meant was, it has a teaspoon of curry in it. But it was a necessary disclaimer because I still thought Hot Pockets were a legitimate meal and had probably never had curry in my life. That meal opened my eyes, and over the course of our courtship I had many meals at his family's hospitable table and learned to like a lot of new things. It was the first thing he ever made for me himself, when he moved to an apartment with a kitchen, and one of the first things I learned how to make after we married. Because it's really good.

We like to serve it on aromatic basmati rice with the delicious sauce over everything (I've doubled the sauce ingredients from the original recipe). It's one of my favorite dishes to share and it's easy to like; the golden brown chicken is attractive enough to make it a good entertaining dish, but it's so easy to prepare it also makes a nice meal for a weeknight.

Preheat oven to 350 degrees F. Spray a 9"x13" inch pan with nonstick spray and place chicken pieces inside. Whisk sauce ingredients together and pour over the top of the chicken pieces. Bake for 1 hour and 15 minutes, basting the chicken every 15 minutes or so. Serve with love.

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